Search Results for "chocolate"
Recipe Results 15 of 58 pages
Chocolate Turnovers Recipe
Chocolate Turnovers Recipe Yield: 18 servings Ingredients: 2 cups (12-oz. pkg.) dark Chocolate Chips or Semi-Sweet Chocolate Chips, divided 1 teaspoon ground cinnamon 1 package (17.3 oz.) frozen puff pastry, thawed (2 sheets) 1 egg, beaten with 2 teaspoons water 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) Directions: Heat oven to
Spiced Chocolate Zucchini Cake
Submitted by Debra Flinner, of Canton, Ohio. Ingredients: 2 1/2 cups unsifted flour 1/2 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 3/4 cup margarine, softened 2 cups sugar 2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 3 eggs 2 cups grated, unpeeled zucchini 2 teaspoons
Mint-Chocolate Ice Cream Cake
Ingredients: 1 package (16 ounces) Suzy Q’s 3 cups mint chocolate chip ice cream, softened 12 Oreo cookies, crushed, divided 2 cups whipped topping 1/2 teaspoon mint extract, optional Directions: Line an 8-inch by 4-inch loaf pan with plastic wrap. Place four Suzy Q’s in pan, completely covering the bottom. Spread ice cream over Suzy
White & Chocolate Covered Strawberries
Ingredients: 2 cup dark chocolate chips or semi-sweet chocolate chips 4 cups (2 pt.) fresh strawberries, rinsed, patted dry and chilled 1 cups(12-oz. pkg.) HERSHEY’S Premier White Chips 2 tablespoons shortening (do not use butter, margarine, spread or oil) Directions: Cover tray with wax paper. Place white chips and 1 tablespoon shortening in medium microwave-safe
Strawberry and White Chocolate Buttercream Cake
Ingredients: Cake: 1/2 box Betty Crocker® SuperMoist® butter recipe yellow cake mix (about 1 2/3 cups) 1/2 cup water 3 tablespoons butter, softened 1/2 teaspoon almond extract 1 egg Filling and Topping: 8 oz white chocolate baking bars or squares, chopped 2 tablespoons butter, cut into pieces, softened 2/3 cup whipping cream 2 cups fresh
Nutty Chocolate Chip Picnic Cake
Ingredients: 1/2 cup miniature semisweet chocolate chips 1/3 cup packed brown sugar 1/3 cup chopped pecans 1 box Betty Crocker® SuperMoist® devil’s food cake mix Water, vegetable oil and eggs called for on cake mix box Directions: Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
Chocolate Cobbler
Ingredients: 6 tablespoons butter, softened 1 cup sugar 1 teaspoon vanilla extract 1/4 cup cocoa powder 1/4 cup butter 1 cup sugar 2 cups water 1 1/2 cups Martha White® Self-Rising Flour 1/2 cup Crisco® All-Vegetable Shortening 1/3 cup milk Heavy cream, whipped or ice cream, if desired Directions: HEAT oven to 350°F. For filling:
Easy Chocolate Fondue
Ingredients: 2/3 cup light corn syrup 1/2 cup heavy cream 1 teaspoon pure vanilla extract 1 package (8 ounces) semi-sweet baking chocolate Directions: Microwave corn syrup, cream and vanilla in large microwavable bowl on HIGH 1 1/2 minutes or until mixture comes to boil. Add chocolate; stir until completely melted and smooth. Serve warm as
Gluten Free Chocolate Chip Cookies
Ingredients: 1 egg (or 1 egg replacer, mix and set aside) 1/2 cup butter (or trans-free margarine or lard) 1/2 cup sugar 1/4 cup brown sugar packed 2/3 cup sorghum flour plus 1/3 cup cornstarch 1/4 cup defatted soy flour 1/4 teaspoon salt 1/2 teaspoon soda 1/2 teaspoon xanthan gum 1 teaspoon Cook’s Powdered Vanilla
Chocolate Chip Cookie Mix
Ingredients: 9 cups all-purpose flour 4 teaspoons baking soda 2 teaspoons salt 3 cups packed brown sugar 3 cups sugar 4 cups shortening Cookies: 6 cups Cookie Mix 1 teaspoon vanilla extract 2 eggs, beaten 2 cups (12 ounces) semisweet chocolate chips Directions: Thoroughly combine dry ingredients; cut in shortening until crumbly. Store in an
